The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests.

Precaution:

1. Raw milk should be tested.
2. Curdled / spoiled milk should be separated.
3. Temperature of milk while receiving at milk plant should be 5 0 C.

Material Required:

Milk cans or containers.

Apparatus:

i. Thermometer.
ii. Dipper
iii. Plunger.

Procedure:

Organoleptic Evaluation:

Examine the given sample of milk and record your observations on following aspects.

Odor / Smell:

1. It can be judged within few seconds.
2 Remove the lid of can hold it inverted and raised to the nose and inhale the smell.
3. Record the odor / smell as normal or abnormal.
4. Milk should be free from any off flavor like feed, fishy, barny etc.General Appearance:

Note whether the milk is clear or any visible dirt or foreign matter has gained entrance in milk. If so describe its nature for detecting the amount of dirt, in the milk, conduct the sediment test if necessary.

Colour:

Observe the colour of milk as white, light yellow; record whether color of milk is normal or abnormal. (Abnormal colours are reddish, bloody, bluish etc.)

Consistency:

Record the consistency of milk as normal, watery, thick, ropy, and slimy.

Temperature:

Note down the temperature of milk at the time of receiving. It should be below 500 F.